This time the digital desk: Potato breath It is difficult to find a Bengali who does not love to eat. With hot fulco luchi Favorite term of Bengali Potato breath. And if the breath of that potato is cooked with yoghurt, then there is no question.

Kashmiri dum can be served with potato bread, luchi or parotta. Potato breath with luchi, it seems to be mixed in our blood. This recipe can be made very easily. Sprinkle with luchi, ruti, or parota, or polao, or fried rice. Be it for a holiday breakfast, or for a snack when guests come home in the evening. If the potato is steamed with hot fulco luchi, then there is no more talk.

Materials
300 grams of small potatoes
8 o’clock cashew
1 teaspoon whole cumin
1 teaspoon salt
1 teaspoon turmeric
3 hours Kashmiri red whole chilli
2 teaspoons ginger paste
2 tomatoes
3-4 teaspoons of sour yogurt
2 bay leaves
Long, cinnamon, cardamom as needed
As needed, crush the leaves a little
5-6 tablespoons oil
1 cup water
1 teaspoon hot spice powder
1 teaspoon Kashmiri red chilli powder
2 teaspoons cumin powder
2 teaspoons ghee

Method:

Step 1
First, the potatoes should be half-boiled with water and peeled. With a toothpick, make three or four holes in all the potatoes so that the spices get into the potatoes while cooking.

Step 2
Now take a mixi jar and make a paste of two tomatoes, cashew nuts and Kashmiri red chilli with a little water.

Step 3
Then put turmeric and salt in the potato with oil in the pan and fry it till it turns red.

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Step 4
Then add all the hot spices, bay leaves and whole cumin seeds in the oil.

Step 5
Mix tomato, chilli and cashew paste with salt, turmeric, cumin powder, sour curd, ginger paste, Kashmiri red chilli powder.

Step 6
And after making that mixture, you have to mix it well with a little water for 10 minutes.

Step 6
Gas should be drained less. When oil is released from the spices, add fried potatoes and hot spice powder. If possible, boil for three to four minutes with a little water. Then spread the leaves in ghee and dhone and turn off the gas. Then serve with bread, parota, naan or luchi.